Finnish Christmas Cookies With Almonds Recipes

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Gradually beat in flour and mix well. Cover and refrigerate for 1 hour. , Roll out onto a well-floured surface to 1/4-in. thickness. Brush lightly with egg. Sprinkle with almonds and sugar if desired. Using a fluted pastry cutter or knife, cut into 2x1-in. strips. Place 1 in. apart on ungreased baking sheets. , Bake at 350° for 10-12 minutes or until lightly browned. Cool on wire racks.

Steps:

• In a mixing bowl, cream butter and sugar until fluffy. Beat in flour.
• Cover and refrigerate for 1 hour.
• Roll out onto a well-floured surface to 1/4-in. thickness.
• Brush lightly with egg. Sprinkle with almonds and sugar if desired.
• Using a fluted pastry cutter or knife, cut into 2-in. x 1-in. strips.
• Place 1 inches apart on ungreased baking sheets.
• Bake at 350 degrees F for 10-12 minute or until lightly browned.
• Cool on wire racks.

Steps:

• Cream butter and sugar.
• Add eggs, one at a time. Beat well.
• Add almonds or extract and beat until light. Stir in pineapple and gradually add flour and salt. Drop by teaspoons on greased baking sheet and garnish with cherries.
• Bake at 350 degrees for 7 to 10 minutes or until golden brown.

Steps:

• Heat oven to 350°F.
• You will need cookie sheets and parchment paper.
• Beat the shortening, butter, sugar, egg yolks, and almond extract in a medium bowl with an electric mixer until mixture is creamy.
• Slowly add the flour. Once it's completely mixed take mixture out of the bowl and lightly knead the dough. Do not over knead as it's only to incorporate all the ingredients.
• Form 1 inch balls or use a medium sized cookie scoop. Place them on the parchment lined cookie sheets leaving a 1 inch space in between. With your finger lightly press the center of each ball. Decorate them with the almonds, cherries, or colored sugar.
• Finally bake them for about 8-10 minutes.
• Place on a cooling rack and let completely cool, and ENJOY!!

Steps:

• In a small bowl, cream butter and sugar until light and fluffy. Beat in extract. Gradually add 1-1/4 cups flour. Knead in remaining flour. Cover and chill for at least 2 hours. , On a lightly floured surface, roll out dough to 1/4 in. thickness. Cut with a 1-1/2 to 2-in. cookie cutter; place on ungreased baking sheets. Beat egg white until foamy; brush over cutouts. Sprinkle with sugar and almonds. , Bake at 350° for 7-8 minutes or until edges begin to brown. Cool on wire racks.